Apple Dumplings with Walnut Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients
360g sweet shortcrust pastry 
Apple Dumplings with Walnut Sauce Preparation:Method:Divide the pastry into four equal pieces. Knead lightly then place on a lightly-floured work surface an roll into a round that's large enough to completely cover and apple. Place each apple in the centre of a pastry circle then fill the centres of the apples very generously with the mincemeat. Brush the edges of the pastry with the egg then bring together to completely enclose each apple. Pinch the join to seal then place the dumplings on a lightly-greased baking tray (join side downwards) and brush all over with the beaten egg. Transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the pastry is golden brown in colour. In the meantime, prepare the sauce. Melt the butter in a pan then stir in the sugar. When it has completely dissolved add the cream and the nuts and bring the mixture to a boil. When ready, transfer the apple dumplings to a warmed serving plate and serve the sauce separately in a jug so it can be poured over the apples as soon as the pastry has been cut. |
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